Asian food, its a dilemma for me. It’s delicious but I’ve never been great at cooking it, and the take-out version never makes me feel very good.
So I’ve stuck to the basics of Martha Stewart’s Peanut Sauce, and never branched out much beyond rice and soy sauce. Until last weekend at the farmer’s market. A girl handed me a sample of a “caramelized pork and butternut squash” potsticker that was simply amazing. I convinced her that my one-year-old needed his own sample and “helped” him eat that one too. So I quickly forked over the $11 for a dozen of these homemade little beauties and came home to saute up some veggies and brown rice.
Now the beauty of this girl’s potstickers…she was selling them frozen. That changes everything, the gears in my head are turning, knowing that for a dollar a bite I could go broke buying these things, if she sells them frozen, I can make a ton and freeze them myself! On a side note, let me save you 20 minutes at the grocery store, potsticker wrappers are not in the Asian food aisle, they are refrigerated in the produce area by the herbs. A pack costs a couple bucks.
I will try to copy her pork and squash combination someday, but this time I made them with what was in my fridge, leftover rotisserie chicken and way too many apples from an apple tree in Willmar, MN.
This is not a recipe I have been perfecting for weeks, I just got lucky the first time. The sweet and the savory just melts in your mouth. I made 38 of these delicious little morsels for only a few dollars, lined a tray and put them in my freezer overnight. They can be cooked straight from the freezer so Asian night at our house just got a bit easier.
If you are thinking, homemade potstickers, who has time for that??….This is a freezer meal prep recipe…this recipe makes enough for 3 dinners for my family of 4 (about 17-18 potstickers per night–5 each for mom and dad, 4 each for each kid). You can double the recipe or adjust the amounts for your family size. Stock your freezer and you will thank yourself when you have a few easy weeknight dinners ready to throw together.
Recipe: Chicken Apple Potstickers
- 1 small onion, chopped (oil, salt and pepper)
- 1 apple, small dice
- 3 cloves garlic, minced
- 2 c cooked chicken, finely chopped
- 1 t cilantro, chopped (optional)
- 1t brown sugar
- 1T+1t soy sauce
- 1t rice vinegar
- 1t sesame oil
- 1t molasses
- 1t honey
- 1 12oz package, 52 potsticker wrappers (circle or square is fine), amount may vary by brand
- brown rice, soy sauce and sauteed vegetables (broccoli, bell pepper, celery, onion, pea pods, shredded carrot) for serving
- Caramelize your onion. In a large fry pan, heat 1t olive oil over low heat, add onion and a pinch of salt and pepper and cook stirring occasionally until golden brown in color, about 45 minutes. Add the chopped apple about half way through.
- When the onion and apple are golden brown, add all other ingredients (except potsticker wrappers) and stir until well combined, turn off heat. This can be done in advance and stored in the fridge for a day or two.
- Assembly line style, lay out 6 or so potsticker wrappers, place about 1T of the filling in the middle, dab water around the edge with your finger and fold over into a half circle. Press tightly with fingers to seal.
- Place potstickers on a tray lined with parchment paper and freeze overnight for later use, transfer to an air tight container (I split the package of 52 into 3 dinners, 17 to 18 per night for our family of mom, dad, and two little kids; adjust for your family size). Or cook immediately, method is the same.
- When ready to cook, heat 1T olive oil in a fry pan over medium heat, set frozen potstickers in oil and fry until golden brown on both sides. Add 2/3 cup water, cover and simmer until no water remains. Loosen from pan with spatula.
- Serve potstickers with brown rice, soy sauce and sauteed vegetables.
- ***If your numbers don’t come out just right…if you end up with too much filling, you can throw it in with the stir fry or put it in an Asian style salad or deli wrap for lunch the next day. If you end up with too many wrappers, you can freeze them, or fill them with banana slices and a couple chocolate chips or chopped candy bars, cook them as instructed above, and sprinkle with cinnamon sugar–kid dessert!
Preparation time: 45 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 7-8
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